Two papers from CCL have been accepted to publish recently, well done! (08/2018)
Lauren Tebben, et al., Improvers and functional ingredients in whole wheat bread: A review of their effects on dough properties and bread quality, Trends in Food Science and Technology;
- Wenfei Tian, et al., Phenolic acid composition and antioxidant activity of hard red winter wheat varieties, Journal of Food Biochemistry
Tina received the 2018 Outstanding Doctoral Student Scholarship award from the IFT-Kansas City section, congratulations! (08/2018)
Dr. Li leads the Kansas Wheat Quality Lab (WQL) as the interim director to support the KSU wheat breeding program. Our baking research capability will be further strengthened, in addition to our current Cereal Chemistry Lab. Available equipment in the WQL includes Perton NIR, Brabender® Quadrumat® Senior mill, Udy cyclone grinder, Falling Number® System, Glutomatic® System, RVA, doughLAB/farinograph, mixograph, pin mixers, fermentation cabinet, dough sheeter/molder, TMCO reel oven, C-cell imaging system, TA XTPlus texture analyzer, etc. Available equipment in our CCL includes two Agilent HPLC 1100 systems with different detectors, Shimadzu GC-MS QP2010-SE system, BioTek microplate reader, VWR double beam spectrophotometer, Avanti J-E High-Performance Centrifuge, Labconco Freezone4.5 freeze dryer, gel electrophoresis system, rotary evaporator, sonicator, etc. (07/2018)
Congratulations to Shiwei Xu for the successful defense of her Master's degree! Her thesis is entitled "Development and Characterization of Peptide Antioxidants from Sorghum Proteins". (07/2018)
CCL members attended and presented at the IFT 2018 meeting in Chicago. Two of our posers were selected into the finalist for division competitions. (07/2018)
CCL group photo, summer 2018. (07/2018)
Three papers were published recently from CCL: (06/2018)
Chen et al., 2018. Potassium chloride affects gluten microstructures and dough characteristics similarly as sodium chloride. J. Cereal. Sci., https://doi.org/10.1016/j.jcs.2018.06.008.
Chen et al., 2018. Effect of sodium chloride and sodium bicarbonate on the physicochemical properties of soft wheat flour doughs and gluten polymerization. J. Agric. Food Chem., 10.1021/acs.jafc.8b01197
Shen et al., 2018. Bread characteristics and antioxidant activities of Maillard reaction products of white pan bread containing various sugars. LWT, 95, 308-315.
CCL welcomes several new members! (05-06/2018)
Yanting Shen started as a PhD student in the summer semester. She had her BS and MS in Food Science from K-State.
Gaganpreet Singh will start as a Master student in the fall semester. He had a BS in Bakery Science and Management from K-State.
Yiqin Zhang joined us in May as a research assistant. She's currently a senior in Food Science at K-State.
Xiao Tang from Ningbo Polytechnic joined us in June as a visiting scholar and will stay with us for the next 3 months.
Dr. Li received a grant from Kansas Wheat Commission to study phytochemicals of Kansas wheats. (05/2018)
Three CCL members received awards at the department's 2018 Annual Student Scholarship and Industry Awards Banquet. Congratulations! (04/2018)
Gengjun Chen - received the Dr. Evangelina Villegas Excellent in Post Doctoral Research Award.
Shiwei Xu- received the Outstanding Graduate Student Awards Sponsored by Ingredion.
Ruijia Hu - received the Lola Lee Jackson Animal Welfare Foundation Fund Travel Award.
Dr. Li received a continuous grant support from Kansas Corn Commission for the development and application of bioactive corn peptides. (02/2018)
Dr. Li received a grant from Kansas Soybean Commission to develop gluten-free bakeries using soy products. (02/2018)
CCL family and friends had a BBQ party to welcome the new semester! (08/26/2017)
Welcome Ruijia Hu, Lauren Tebben, and Wenfei Tian join CCL as MS (Hu, Tebben) and PhD (Tian) graduate research assistants! (08/15/2017)
Dr. Li delivered a one-day training course to the R&D team of WhiteWave Foods on plant protein foods in Denver. (08/09/2017)
Dr. Li received a grant from Kansas Corn Commission on bioactive peptides development from distiller's grains. (07/01/2017)
CCL team attended IFT2017 (June 20-28) in Las Vegas and presented two papers. (07/01/2017)
Welcome Wei Wu and Yanting Shen join CCL as research interns! (06/01/2017)
Dr. Li and Ruijia presented our program at the 2017 K-State Research Showcase at K-State Olathe campus on May 17, 2017 (click here for CCL program poster). (05/19/2017)
Congratulations on Carrie's graduation from K-State and joining General Mills! Thanks for your great work at CCL for the past one and a half years. (05/13/2017)
Welcome Dr. Gengjun Chen join CCL as a postdoc! Welcome Ruijia Hu join CCL as a research intern! (01/2017)
Congratulations to Carrie on receiving an OURCI (Office of Undergraduate Research & Creative Inquiry, KSU) Research Award of $1000 (2nd time) for spring 2017. (12/2016)
Dr. Li was invited to gave a talk at the 9th Annual Grain Science Graduate Student Symposium. The presentation is entitled "Grain Protein Based Natural Antioxidants". (10/15/2016)
Carrie Carlson presented a poster at the 1st Annual KSU ACS Undergraduate Research Forum and won the Best Presentation Award. Her poster title is "Cereal Protein Hydrolysates as Functional Ingredients for Sugar Replacement in Sugar-Snap Cookies". Congratulations! (10/01/2016)
New members welcome lunch! (09/27/2016)
Dr. Li and Dr. Miller received a grant from PepsiCo to study sodium functionality in doughs. (09/15/2016)
Welcome Gengjun Chen and Kristen Jensen to join CCL as research assistants. (09/14/2016)
Welcome Jingjing Yi to join CCL. She's a visiting student from Jinan University (China) and will stay for five months. (09/09/2016)
Shiwei Xu joins CCL as a Master student researcher, welcome! (08/12/2016)
Welcome Chetan Sharma, a graduate student of Grain Science, to join CCL as a part-time research assistant. (05/16/2016)
Dr. Li and Dr. Smith received a grant from J.M. Smucker on a project relative to grain sorghum. (05/15/2016)
Congratulations to Carrie on receiving an OURCI (Office of Undergraduate Research & Creative Inquiry, KSU) Research Award of $1000 for fall 2016. (05/03/2016)
Welcome two new group members, Shiwei Xu and Carrie Carlson. (02/09/2016)
Cereal Chemistry Laboratory (CCL) website is online. (02/09/2016)